The View From Mrs. Sundberg's Window

Become a fan of Mrs. Sundberg on Facebook

Mrs. Sundberg's Recipe Collection - 12 tried-and-true--one for each month of the year--featuring an introduction and tips from Mrs. Sundberg herself

The Flour Hit the Fan

October 8, 2013

Listened to the show Saturday and it was not bad. Not bad at all. What was a little bad was the number of cravings I had over the weekend, and the degree to which I decimated the kitchen to satisfy them. My gosh. I depleted the "stocking up" I've done in the pantry, and certainly the freezer would benefit from a meat run. I ran out of ginger and vinegar and brown sugar before long, and am left with two sticks of butter when on Friday night I had sixteen.

"Craving" is defined by Webster's as "an intense, urgent, or abnormal desire or longing. Might be a bit strong. Maybe the word "hankering" is what I want to say. For nutmeg, and pumpkin, and beef and pancakes and Italian meatballs. Comfort food, it appears, and it started on Saturday morning with a batch of blueberry muffins. Innocent enough. Then I made barbecued chicken wraps for lunch, sweet and sour pork and eggrolls for dinner, and apple crisp for dessert. Not so bad.

But on Sunday morning, the flour hit the fan and I got down to business, apron and all. A big roast went into the crock pot with beer and ketchup and onions for some hot beefs, and a double batch of buttermilk pancakes followed. I made a pumpkin cake, too, with thick cream cheese frosting; a pan of 7 layer bars, complete with orange colored chips mixed in that Nestle must have thought would get people all hepped up about October baking. It worked. I made some peanut butter chocolate chip cookies, too, and some whole wheat bread, and rounded it off with homemade meatballs and pasta and a loaf of what we call "garlic bubble bread." YUM.

Sometime around 9 pm on Sunday evening, I hit the baking wall. A sore neck muscle and aching feet, but my belly was full and I was smiling, and I still am. "Whatcha gonna make today?" the kids asked at breakfast this morning, as they ate Mr. Sundberg's leftover apple pie with a bit of ice cream. (I know, I know -- pie and ice cream at breakfast is not a common thing, but why not?) I smiled at them. I'm going to make meatloaf, I replied. With cheesy potatoes. And an acorn squash and some chili. But not til Saturday. We've got leftovers up the wazoo, and I'm nearly out of butter. Imagine that.

Bacon is one of those miracle foods. Goes with just about anything, and it tastes so darn good. Mix it with some green beans, garlic, brown sugar and soy, and you've got dinner. Though pork chops on the side might be a nice touch.

Green Beans with Bacon

1 can green beans, your favorite
1-2 slices bacon, cooked to a crisp
⅓ cup brown sugar
1 clove garlic, chopped and lightly browned
1 tsp soy
2½ T melted butter

Cook bacon and shred into small pieces, and mix with green beans and juice. (Reserve 1/4 cup or so of the juice in case you need it later.) Mix brown sugar, garlic, soy and melted butter, and pour over beans and bacon. Refrigerate overnight. Bake in a small casserole at 350 for 20 minutes or so, adding reserved juice if beans appear dry. Recipe may be easily tripled for a crowd.


Previous article:
« Check Out the Flip Side

Next Article:
Some Things Work and Some Don't »

The View From Mrs. Sundberg's Window Archive

Complete The View From Mrs. Sundberg's Window Archive

American Public Media © |   Terms and Conditions   |   Privacy Policy